The Burger Thread
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Tex_77 Portland is an amazing place for food. The ‘Happy Hour’ at venues across the city is pretty awesome. One place I hope to visit is Olympia Provisions!
Joe Hell Just looked at there website, looks like you better take a cooler with you.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I was just exchanging emails with my contact at Olympia and he mentioned they have a special right now which is a Capicola Reuben sandwich. I’m salivating thinking about it. So hungry! Their Public House location is less than a mile from my friends place. I might just stop there tonight!
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Joe Hell Congrats man, lord knows you deserve it! Checking out Nobu in Vegas? Great Sushi place!
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Tex_77 I was just exchanging emails with my contact at Olympia and he mentioned they have a special right now which is a Capicola Reuben sandwich. I’m salivating thinking about it. So hungry! Their Public House location is less than a mile from my friends place. I might just stop there tonight!
Joe Hell please dont fall of the wagon, you have come too far. Enjoy ever so slightly
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@tex Those look great!I haven’t done caramelized onions in WAY too long!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Caramelized onions are the best! Now I’m getting all hungry again and might have to eat my lunch now.
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Tex_77 I used to intermittent fast and I try to now, but anytime I log in and see amazing pics I go right to the apple and yogurt (chobani flip) that I’m supposed to wait till 10 to eat.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 I used to intermittent fast and I try to now, but anytime I log in and see amazing pics I go right to the apple and yogurt (chobani flip) that I’m supposed to wait till 10 to eat.
Jonathon You should probably have some bacon jerky to go along with that!
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Tex_77 MMMMM maybe I will make some for the live stream. Anyone get any ideas on what we should make and giveaway for the live stream? I’m open to anything cured!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 MMMMM maybe I will make some for the live stream. Anyone get any ideas on what we should make and giveaway for the live stream? I’m open to anything cured!
Jonathon Chorizo, Garlic Ring Bologna, or Head cheese!
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Tex_77 MMMMM maybe I will make some for the live stream. Anyone get any ideas on what we should make and giveaway for the live stream? I’m open to anything cured!
Jonathon make something with turkey spring season is near
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I am with Tex_77 on selection. Never made bologna or head cheese, but have eaten plenty of both. Mexican chorizo and ring bologna are on my to make list next month. Some snack stix and brats are on the list for next week.
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So i made up 12 pounds worth of 80/20 ground beef using Excalibur’s Better Burger Patty Mix. The approx wieght of each patty worked out to be .42 pounds. I froze them overnight before vacuum sealing.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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So i made up 12 pounds worth of 80/20 ground beef using Excalibur’s Better Burger Patty Mix. The approx wieght of each patty worked out to be .42 pounds. I froze them overnight before vacuum sealing.
Tex_77 I was eyeing the burger seasonings up for a current order, any that you recommend? I might have to go back to raising our own if this hoarding gets out of hand.
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Better burger is great! The jalapeno patty mix is great as well, add more ground beef to it, if you want a milder heat, it does pack a punch.
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Tex_77 We has some tenderloin and sirloin trim today that I ground with both pork and beef bacon and formed into nearly 1/2 patties using the Weston patty maker. I then smoked them briefly and seared off in a cast iron pan and topped with a cave shed Gouda. I then used my Weston 80L dehydrator as a warm holding chamber while I toasted brioche buns that a local bakery delivered this morning. I topped with Texas sweet onions, green leaf lettuce, spicy pickles, kettle chips and dressed with sweet hot mustard and mayo. Our UPS driver Chad just happened to be delivering our Walton’s order so I hooked him up to!
Better Living Through BBQ!
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